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    Recipes — Beef Flank steak

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    Flank Steak Tacos with Chayote and Pickled Onion Slaw, Avocado, Charred Habanero Salsa

    Take notes from Chef Aaron Brooks of EDGE Miami for the ultimate Taco Tuesday - featuring chayote and pickled onion slaw, avocado and charred habanero salsa.

    Prep Time

        •    Prep time: 35 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 6


    For the Beef:

        •  2 lbs. Australian grassfed beef flank steak
        •  6 garlic clove
        •  Juice of 1 lime
        •  1 teaspoon salt
        •  1/2 cup cilantro
        •  3 teaspoon paprika
        •  1 teaspoon Mexican oregano
        •  1 1/2 teaspoon cumin seeds
        •  1/2 teaspoon black peppercorns ground

    For the Chayote and Pickled Onion Slaw:

        •  1/4 red onion sliced thinly
        •  2 tablespoon white vinegar
        •  2 teaspoon sugar
        •  1/2 teaspoon ground black pepper
        •  Juice of one lime
        •  Zest of one lime
        •  1/2 teaspoon mexican oregano
        •  1/2 chayote shredded thinly on a mandolin into matchsticks
        •  2 tablespoon sour cream
        •  1/4 cup rough chopped cilantro
        •  1/8 cup chopped green onion
        •  1 teaspoon salt

    For the Habanero Salsa:

        •  3 red vine ripened tomatoes cut into quarters
        •  1/4 yellow onion cut into chunks
        •  3 garlic cloves
        •  1 habanero seeds removed
        •  1 teaspoon cumin seeds
        •  1/4 cup cilantro stalks
        •  1/2 cup evoo
        •  2 teaspoon salt
        •  6 piece white stem from the green onion
        •  juice of 3 limes
        •  3 tablespoon white vinegar

    For assembly:

        •  1 avocado
        •  2 limes cut into wedges
        •  1/4 cup green onion sliced
        •  1/4 cup cilantro sprigs
        •  16 piece 4 inch corn tortillas


    1. For the beef: Slice the flank steak in half lengthways. Puree the remaining ingredients in a blender and toss with the beef. Marinate for 5 minutes.
    2. For the slaw: Place red onion in a bowl with vinegar, sugar, pepper, lime juice, zest and mexican oregano. Allow to marinate and pickle in the fridge for 30 minutes. Toss with remaining ingredients to make a creamy piquant slaw.
    3. For the salsa: Turn broiler on high. Toss habanero, onion, tomato, green onion tips, cumin, salt, garlic and cilantro with olive oil. Place under broiler on top level and cook until the ingredients start to blister and char. Transfer to a blender or food processor. Add remaining ingredients and blend whilst still retaining texture.
    4. To cook and assemble: Heat charcoal grill until very hot. Season the flank with a little more salt and grill until desired cooking temperature has been reached. Take meat off and rest on an oven rack. Toast the tortillas for a second or two on the grill until fragrant. Place on a plate and assemble with a little slaw, the sliced flank steak, a slice of avocado, cilantro and green onion. Serve with the salsa on top or on the side and lime wedges. Enjoy!

    This great family recipe is thanks to True Aussie Beef and Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/consumer-recipes/beef/aussie-grassfed-flank-steak-tacos/

    Spiced Beef Flank with Cauliflower Tabouli

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 9 minutes
        •    Yield: Serves 4


        •   500g flank steak
        •   3 tbsp olive oil +extra, to drizzle
        •   1 tbsp baharat or Moroccan seasoning
        •   400g can chickpeas, rinsed, drained
        •   400g can cannellini beans, rinsed, drained
        •   1/4 cup tahini
        •   2 garlic cloves, crushed
        •   2 cups (60g) baby spinach, roughly chopped
        •   Zest and juice of 2 lemons
        •   1/2 large cauliflower, grated
        •   2 truss tomatoes, diced
        •   1 small bunch finely chopped parsley
        •   2 green onions, thinly sliced
        •   Flatbreads, lemon wedges, to serve


    1. Place steak, 1 tablespoon oil and half the baharat and in a large snap-lock bag. Season and rub to coat steak. Set aside to marinate for 10 minutes.
    2. Place 1 tablespoon oil, chickpeas, beans, tahini, garlic, spinach, remaining baharat and zest and juice of 1 lemon in a food processor. Blend until well-combined, adding a couple of tablespoons of cold water if necessary. Season to taste.
    3. Heat a char-grill pan or barbecue over medium-high heat. Cook steak for 3 to 4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes. Thinly slice.
    4. Meanwhile, in a large bowl place cauliflower, tomatoes, parsley, onions, remaining oil and remaining lemon zest and juice. Season and toss to combine.
    5. Serve steak with hummus, drizzled with extra olive oil, tabouli, flatbreads and lemon wedges.


    1. Baharat is a spice mixture used in Middle Eastern cuisine – also known as Lebanese 7 spice.
    2. Skirt steak or rump steak would also work well in this recipe.
    3. Any remaining hummus can be stored in an airtight container in the fridge for 5 days.

    This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/spiced-beef-flank-with-green-hummus-and-cauliflower-tabouli/

    One Pot Teriyaki Beef Zoodles

    Teriyaki Beef Zoodles {Zucchini Noodles} is an easy one pan meal perfect for busy weeknights. Made with tender steak, juicy pineapples and spiralized zucchini noodles. It can be made lower carb or gluten free with paleo-friendly options. Takes only 30 minutes to make. It’s an easy meal that comes together in about 30 minutes – perfect for those busy weeknights and a great way to sneak in some extra green.

    The homemade teriyaki sauce is the same one I use for this Teriyaki Chicken and Teriyaki Shrimp recipe and is super simple to make. I am a huge pineapple fan and always love adding it to teriyaki sauce. It gives it that additional layer of tangy sweetness to the teriyaki sauce.

    The zoodles are tossed into the pan near the end for no more than 2 minutes. They soften up slightly with a nice bite. You can also serve the zoodles raw as a salad if you’d like with the beef and pineapples over top. Either way, it’s a fun way to get more oodles of zoodles into your life.

    Prep Time

        •    Prep time: 18 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 3-4


        •   Sauce
        •   1/4 cup low-sodium soy sauce gluten free tamari or coconut aminos for a paleo version
    2-3 tbsps honey coconut sugar or low calorie sweetener of your choice (adjust amount according to your preference)
    3 tbsps rice vinegar
    2 garlic cloves minced
    1/2 teaspoon grated ginger
    1 tbsp corn starch or use arrowroot powder or tapioca starch for a paleo version
    2 tbsps water plus more as needed (to thin out sauce)
        •   For the zoodles
    8 ounces flank steak sliced against the grain into 1/4-inch thick slices
    1 tbsp sesame oil
    Salt and black pepper to taste
    5-6 medium zucchini cut into noodles using a spiralizer or a vegetable peeler (blotting with a paper towel helps to absorb excess moisture)
    3 tbsps olive oil divided (coconut oil for paleo)
    1 cup pineapple chunks [fresh frozen or canned (drained) - I used fresh - leave out for lower cal option]
    Salt black pepper and red chili flakes to taste, optional)


        •   Sesame Seeds
    Lunch containers for meal prep


    1. For the sauce: Combine all the ingredients (except for the water) for the sauce into a medium bowl.
    2. In a separate large bowl, combine steak with salt, pepper, sesame oil and drizzle 1-2 tablespoons of sauce over top. Allow to marinate while you spiralize the zucchini noodles.
    3. Spiralize the zucchini into noodles using a spiralizer or a vegetable peeler.

    For the zoodles:

    1. Heat 1-2 tablespoons oil in a large skillet on medium high heat until pan starts to get smoky. Add beef and allow to sear and brown on both sides (about 1 minute). Transfer onto a plate.
    2. Return pan to heat. Heat the remaining oil and add pineapples and cook until softened, around 1 minute. Stir in the beef and sauce, and turn heat to high. Allow sauce to bubble and thicken up. Add reserved water (only as needed) little by little, to thin out the sauce.
    3. *If cooking the zucchini noodles, add into pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
    4. Serve immediately and garnish with green onions and sesame seeds if desired.
    5. For meal prep - divide evenly into lunch containers. Store in fridge for up to four days.

    NOTES: *Be careful not to overcook zucchini noodles - leave them in the pan no more than 1-2 minutes as they continue to soften once they cook.

    MAKE AHEAD-TIPS for this One Pot Teriyaki Beef Zoodles:

        •   Spiralize the zucchini before hand and store in an zip-top freezer bag in the fridge or the freezer
        •   Cut pineapples and store in the fridge the day before in an airtight container

    This great family recipe is thanks to Life Made Sweeter. Recipes at https://lifemadesweeter.com/teriyaki-beef-zoodles/

    Carne Asada

    Carne Asada a Mexican term that means grilled meat and is usually grilled on an outdoor grill or on a grill indoors. It is usually a flank or skirt steak that has been marinated in a well seasoned marinade before grilling.

    Carne Asada is one of the most popular dishes in Mexican cuisine, and originated primarily in the northern and western parts of Mexico, making it's way to Texas, New Mexico and Arizona. It is one of my husbands favorite Mexican meats and I am happy to share this recipe with all of you today.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •   2 pounds skirt steak (or flank)
    2 lemon (sliced thin)
    1 orange (sliced thin)
    1 onions (sliced thin)
    1 cup fresh cilantro (chopped)
    1 teaspoon cumin
        •   1 1/2 teaspoon paprika
        •   1 teaspoon garlic powder
        •   1 teaspoon chili powder
        •   1/2 teaspoon oregano
        •   5 tablespoons soy sauce
        •   1-1/2 cups beer


    1. Mix the cumin, paprika, garlic powder, chili powder and oregano in a small bowl.
    2. Rub the dry season mix on both sides of the meat covering well using all the season mix.
    3. In a large bowl, layer 1/2 of the onion slices and the lemon slices, place the meat on top of that layer.
    4. Sprinkle 1/2 of the Soy Sauce over the layer.
    5. On the next layer, place the other 1/2 of the onion slices and the orange slices.
    6. Sprinkle the other half of the Soy Sauce on top of that layer.
    7. Place the chopped cilantro on top of the layers.
    8. Pour the beer over the layers and cover the bowl.
    9. Place in the refrigerator overnight before grilling.
    10. Remove the meat from the marinade and discard the marinade.
    11. Place the meat on a very hot grill and grill 6 minutes on each side, then remove from grill and let set for 10 minutes before slicing.
    12. Slice the meat against the grain in very thin slices.

    This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Carne-Asada-1234203?prm-v1

    Skirt steak salad with arugula and blue cheese

    Love this dish because it reminded me that steak doesn’t have to be a heavy, overly indulgent meal, especially when paired with pretty cherry tomatoes, spicy arugula and a bright vinaigrette. And blue cheese, because to quote one of my favorite commercials of all time, "Is it healthy? Of cause it is; it's a salad, isn't it?"

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


    • 1 pound skirt steak, trimmed of excess fat if necessary, halved crosswise, at room temperature
    • 1 to 2 tablespoons olive oil
    • 1 pint (2 cups) cherry tomatoes, halved
    • 1/2 cup (about 4 ounces) crumbled blue cheese
    • 1/2 pound baby arugula
    • Vinaigrette
    • 3 tablespoons minced chives, 2 thinly sliced scallions or 3 tablespoons finely chopped red onion, for garnish

    Steakhouse Mustard Vinaigrette

    • 1 tablespoon coarse Dijon mustard
    • 1 tablespoon coarse Dijon mustard
    • 1/4 teaspoon Worcestershire sauce
    • 1/2 teaspoon honey
    • 1/3 cup olive oil


    1. Pat steak dry and season on both sides 1/2 teaspoon salt and many grinds of black pepper.
    2. In a cast-iron skillet: Heat skillet on medium-high to high and add olive oil. When oil begins to shimmer, place steak in skillet and do not move it for 5 minutes. Turn it once, and cook for another 3 minutes for medium-rare. You may need to cook your steak halves separately, depending on the size of your pan.
    3. On a grill: Prepare grill for direct-heat cooking over hot charcoal or high heat for gas. Oil grill rack, then grill steak, covered only if using a gas grill, turning once, 4 to 6 minutes total for medium-rare.
    4. Transfer steak to a cutting board and let rest, loosely covered with foil, for five minutes. Arrange arugula on a large platter. Thinly slice steak on the diagonal, across the grain. Arrange over arugula, then toss halved cherry tomatoes and blue cheese over platter. Add vinaigrette to taste, then sprinkle with chives, scallions or red onion. Serve with additional vinaigrette on the side.

    This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Skirt-steak-salad-with-arugula-and-blue-cheese-305471?prm-v1